Infested Coconut Tapioca Filled Chocolate Spiders Recipes
INFESTED COCONUT TAPIOCA-FILLED CHOCOLATE SPIDERS
Steps:
- For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca. Add the coconut puree to desired consistency.
- For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles. Pour the excess chocolate back into the bowl of warmed chocolate. Scrape the flat portion of the mold to clean off the molds. Cool the shells to harden completely.
- Pour the tapioca into the chocolate molds. Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely.
- To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue.
COCONUT TAPIOCA
Steps:
- Bring 2 cups water to a boil in a saucepan. Add 1/3 cup large tapioca pearls, partially cover and simmer over medium heat, stirring occasionally, until the pearls are translucent, about 40 minutes. Stir in 3/4 cup unsweetened coconut milk, 2 tablespoons sugar and a pinch of salt until dissolved. Transfer to a bowl and add 1 teaspoon vanilla extract. Let cool, then cover and chill at least 2 hours. Top with diced mango and drizzle with mango nectar.
COCONUT TAPIOCA SALAD
This is a refreshing dessert, very good when chilled. My 14 year old son"s all time favorite. Our alternative to eating ice cream.
Provided by shygirl
Categories Gelatin
Time 1h
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cook coconut juice with gelatin according to package instructions. Depending on how firm you want it to be.
- Let cool completely and cube. Set aside.
- Boil water and cook tapioca till transparent about 20 minutes, drain.
- In a large bowl, combine half and half with sweetened condensed milk, according to your preference of sweetness.
- Add in cubed coconut, tapioca and gelatin cubes. Blend well and chill at least 6 hours. Serve cold. YUMMO!
Nutrition Facts : Calories 369.1, Fat 7.8, SaturatedFat 4.9, Cholesterol 28.1, Sodium 110, Carbohydrate 56, Fiber 0.3, Sugar 28.1, Protein 19.9
CHOCOLATE SPIDERS
My German friend Anja introduced me to these and they are fantastic. One of the fastest recipes going and very more-ish indeed. The cook time is usually the time needed in the fridge to let them set
Provided by Missy Wombat
Categories Drop Cookies
Time 25m
Yield 1 batch
Number Of Ingredients 3
Steps:
- Microwave chocolate and peanut butter in a microwave safe mixing bowl for about 30 seconds on high.
- If not melted and then microwave again in 5 second intervals.
- Mix well until it is a smooth paste.
- Add noodles and coat them well.
- Spoon the mixture in dessertspoon sized blobs onto greaseproof paper or into patty papers.
- Place in fridge until the chocolate sets.
- You can also give these spiders eyes by sticking chocolate chips onto them.
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